基于乳液模板法的递送体系：增强生物活性物质稳定性和生物利用度

富含生物活性物质的功能性食品和膳食补充剂可以预防和缓解许多慢性疾病。然而生物活性物质稳定性差，在生产加工和贮存过程中易受光、热和氧气作用分解失活，在进入人体胃肠道后易受酶、胃酸和胆汁盐作用转化失活，呈现出较低的生物利用度。递送系统的设计被认为是提高生物活性物质稳定性和生物利用度的良好策略。递送体系的构建方法有很多，其中乳液模板法由于制备简单、稳定性好、可为体系带来特定功能等特点受到广泛关注。因此，该文介绍了乳液模板法的基本原理和基于乳液模板法的各类食品递送体系的制备以及它们递送各类生物活性物质的应用效果，最后总结了乳液模板法的优点并提出了基于乳液模板法的递送体系的研究方向。     

界面工程设计调控油脂基乳液递送体系中脂溶性营养素生物利用率的研究进展

膳食补充已日渐成为维持人类身体健康的重要干预手段。随着高通量筛选技术的发展，越来越多的营养素被挖掘出来。但很多营养素为脂溶性营养素，其水溶性低、稳定性差、生物利用率低。为此，脂溶性营养素递送体系的设计与开发受到了广泛关注。其中乳液递送体系独具特色，且已被证实能有效改善营养素生物利用率。依据乳液中两相界面的特点，本文综述了油脂基乳液递送体系的界面工程（包括简单界面、复杂界面）对所含脂溶性营养素生物利用率的调控，为改善脂溶性营养素生物效价提供参考。     

牛乳蛋白纳米乳液中蛋白改性技术及体系性质、应用研究进展

牛乳蛋白纳米乳液体系不稳定,易发生絮凝和相分离等现象。为了改善纳米乳液的稳定性,需要对牛乳蛋白进行改性处理。以牛乳蛋白中的酪蛋白和乳清蛋白为研究对象,介绍了化学改性方法及效果,以及目前牛乳蛋白纳米乳液在食品中的应用情况。牛乳蛋白的化学改性方法主要有酸碱化、酰化、脱酰胺、磷酸化、糖基化等,其中糖基化是操作简便、效果显著的常用的牛乳蛋白改性方法。以改性的牛乳蛋白制备得到的纳米乳液,其冻融稳定性、乳化性以及抗氧化性得到改善。牛乳蛋白纳米乳液可以包封活性物质,实现靶向递送,在食品工业中应用广泛,也可以作为药物的稳定剂在制药行业应用。     

载体油对槲皮素纳米乳液理化稳定性和生物利用度的影响

研究载体油种类和体积分数对纳米乳液稳定性和槲皮素生物利用度的影响。以中链甘油三酯（medium-chain triglyceride,MCT）和长链甘油三酯（long-chain triglyceride,LCT）为油相,梨小豆蛋白为乳化剂制备槲皮素负载型纳米乳液。通过光散射粒径分析、Zeta电位、物理稳定性、游离脂肪酸释放率和槲皮素生物利用度探究乳液稳定性。结果表明,与LCT-纳米乳液相比,由MCT制得的槲皮素纳米乳液表现出更高的稳定性和更慢的槲皮素降解速率,油体积分数为5%时,MCT-纳米乳液粒径（（152.80±1.73）nm）小于LCT-纳米乳液（（180.42±1.98）nm）。通过模拟胃肠道模型测得槲皮素的生物保留率在MCT-纳米乳液体系中得到了极大改善。该信息可以促进设计更有效的槲皮素强化的递送系统。     

食品水凝胶-多酚递送体系构建及其提高多酚生物利用度研究进展

多酚是植物中常见的生物活性物质,具有抗炎、抗肿瘤、抗糖尿病等多种功效,但大部分多酚溶解性差、稳定性低、易代谢排出,生物利用度极低,导致难以发挥功效.食品水凝胶是由蛋白、多糖和脂质等食品级原料制备而成的内部具有三维网络结构的微观粒子,可作为多酚的递送载体.该文综述了水凝胶作为多酚递送体系的功能性质,水凝胶-多酚递送体系构...     

葡萄多酚微胶囊化研究进展

葡萄多酚是人类饮食中重要的天然抗氧化剂,但由于其水溶性差且极易降解,导致其生物利用率低,在食品工业中的应用受限。微胶囊技术是一种可将生物活性物质进行包埋从而实现内容物有效递送的技术,可有效提高内容物的生物利用度。近年来其在葡萄多酚包埋领域得到广泛关注。本文综述了近年来有关葡萄多酚微胶囊化研究进展,并对现存问题进行分析,对今后研究重点进行展望,以期为后续葡萄多酚稳定性提升研究提供依据。     

双蛋白纳米颗粒Pickering乳液的构建及稳定性研究

为获得稳定性较好的蛋白基Pickering乳液,实验采用pH循环法以绿豆蛋白和乳清蛋白为原料制备双蛋白纳米颗粒并进行表征,进一步以此为基质制备Pickering乳液,并对Pickering乳液微观结构、粒径及流变学等进行表征,同时探讨了乳液的加工稳定性。结果：获得了粒径为100~250 nm的蛋白纳米颗粒;其制备的Pickering乳液为水包油型,且具有良好稳定性;与单一蛋白纳米颗粒乳液比较,双蛋白纳米颗粒乳液的乳化特性及其本身的稳定性有所提高。乳液的流变学说明乳液出现了剪切稀化现象,形成了凝胶网络结构。随着双蛋白中乳清蛋白比例的增加,乳液粒径减小,稳定性增加。因此,双蛋白制备的纳米颗粒Pickering乳液理化性质得到改善。研究结果可为混合蛋白构建稳定的乳液体系及活性成分的递送提供参考。     

柚皮素及其纳米递送体系研究进展

柚皮素是广泛存在于柑橘类水果中一种黄酮类化合物,具有多种生理功效,如抗肿瘤、抗氧化和抗炎活性等。然而,由于柚皮素的疏水性,导致其生物利用度较差,应用潜力受到阻碍。为了提高柚皮素的生物利用度,研究人员开发了包括聚合物纳米颗粒、脂质体、纳米乳液、纳米混悬液在内的纳米递送系统。在此,该文对柚皮素的生理功能、体内代谢及其纳米递送体系进行了介绍,针对目前研究中存在的问题对未来柚皮素纳米递送体系的研究方向和应用前景进行了展望。     

姜黄素纳米载体的制备与应用研究进展

姜黄素是从姜黄中提取出来的一种具有抑菌、抗氧化、抗肿瘤、预防及治疗神经性疾病的天然多酚类化合物,被广泛应用于食品工业与医药领域中,具有较高的研究价值和广阔的应用前景。由于姜黄素水溶性、稳定性差等缺点,使其在实际应用中受到一定限制,因此,通过利用超声法、溶剂挥发法、乳化法、透析法、超临界流体等方法构建姜黄素的纳米传递体系来改善,还使其具有缓控释的特点,并提高作用效果。对姜黄素纳米递送体系的构建、作用机理、纳米载体的制备方法、载体负载和缓释的机制及姜黄素纳米载体在食品和医药领域的应用进行综述,以期为姜黄素的高效生物利用和产品研发提供理论基础和技术支撑。     

乳液递送系统中活性功能因子的释放设计

乳液作为功能性食品的递送系统具有独特的传质特性。研究证实,水中分散性差、稳定性弱或生物利用率低的活性功能因子可以通过乳液系统实现其高效递送及可控释放。乳液内外两相的特征结构,及其稳定剂形成的相界面屏障是影响功能因子释放的关键因素。在消化环境或外部刺激的影响下,乳液系统可以通过其稳定机制调节内部所封装的功能因子释放。研究显示,应用乳液递送系统能够实现活性功能因子的释放设计,因而在食品及医药等领域展示出高度的应用潜力。本文对国内外相关研究成果进行归纳总结,重点综述了乳液结构、消化过程、控释作用及稳定剂与功能因子间相互作用对功能因子释放的影响,以期为相关的功能性食品研发提供参考。     

Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity

Nanoemulsions fabricated from food-grade ingredients are being increasingly utilized in the food industry to encapsulate, protect, and deliver lipophilic functional components, such as biologically-active lipids (e.g., ω-3 fatty acids, conjugated linoleic acid) and oil-soluble flavors, vitamins, preservatives, and nutraceuticals. The small size of the particles in nanoemulsions (r<100 nm) means that they have a number of potential advantages over conventional emulsions-higher stability to droplet aggregation and gravitational separation, high optical clarity, ability to modulate product texture, and, increased bioavailability of lipophilic components. On the other hand, there may also be some risks associated with the oral ingestion of nanoemulsions, such as their ability to change the biological fate of bioactive components within the gastrointestinal tract and the potential toxicity of some of the components used in their fabrication. This review article provides an overview of the current status of nanoemulsion formulation, fabrication, properties, applications, biological fate, and potential toxicity with emphasis on systems suitable for utilization within the food and beverage industry.     

Potential biological fate of ingested nanoemulsions: influence of particle characteristics

Edible nanoemulsions have great potential for utilization in the food and beverage industries to encapsulate, protect, and deliver lipophilic functional components claimed to have health benefits ("nutraceuticals"), such as carotenoids, flavonoids, phytosterols, polyunsaturated lipids, and oil-soluble vitamins. Nanoemulsions have a number of possible advantages over conventional emulsions for these applications, including high optical clarity, high stability to particle aggregation and gravitational separation, and increased bioavailability of lipophilic substances. Nevertheless, there are concerns about the potential risks associated with ingestion of nanoemulsions due to their ability to alter the behavior of bioactive components within the gastrointestinal tract. At present, there is still a relatively poor understanding of the biological fate of nanoemulsions in the human GI tract, which is holding back the rational design and application of nanoemulsion-based delivery systems for lipophilic bioactive components. This article provides a brief review of the current status of the formation, properties, and potential biological fate of food-grade nanoemulsions. In particular, it focuses on the influence of particle characteristics, such as size and interfacial properties, on the digestion and absorption of lipid nanoparticles.     

多酚复合材料的种类及应用研究进展

多酚复合材料是多酚与某种配合物通过共价键或非共价键相互作用合成的新型复合体。与多酚结合的配合物种类多样，尤以多糖、蛋白质、磷脂等生物大分子以及金属元素居多。通过合成多酚复合材料可显著改善某些天然多酚水溶性差、稳定性差、生物利用率低等问题，不仅可以增强多酚作为口服营养素或药物的靶向释放，还可以用作体外植物源抑菌剂，很大程度上扩大了多酚在食品、药品、农产品质量安全等领域的应用范围。本文在总结近年来多酚复合材料最新研究结果的基础上，综述了多酚复合材料的不同类型、结构表征和功能性质以及应用现状，最后针对多酚复合材料在目前研究中存在的问题以及今后的重点研究方向提出了合理建议。     

多酚的功能性质及与蛋白质、多糖相互作用研究进展

多酚是具有多种化学结构的多相分子群,具有很强的抗氧化性、抗菌性以及预防慢性疾病的能力,在食品和医疗领域具有广泛的应用价值。多酚由于含有多个酚羟基基团使其化学稳定性差,生物利用度低,在功能性食品中的应用受到了限制。蛋白质、多酚、多糖相互作用所形成的复合结构能够有效地提高食品的感官品质以及各生物大分子的功能特性。本文对多酚的结构与功能之间的关系,多酚与蛋白质、多糖三者相互作用的机理,多酚对二者功能性质及对改善乳化液性质的影响,进行了综述,以期为多酚在食品工业中的应用提供理论参考。     

Nanoemulsions: formation,stability and an account of dietary polyphenol encapsulation

To enhance nutraceutical performance, vehicle systems are required to promote the usage of food supplements, which have shown an increasingly growing demand. These food supplements such as dietary polyphenols are nutritious constituents but with varying solubility, sensitivity to oxygen, light, temperature, or adverse effects encountered during processing, making their incorporation difficult in foods. Additionally, these are bound to the food matrix so tightly, that they are not available to be taken up in the digestive system causing less absorption in the gastrointestinal tract. To counter these challenges, polyphenols are encapsulated in nanoemulsion-based delivery systems which forms an effective approach to enhance and improve their bioavailability. Because of their small droplet size, these exhibit various benefits over conventional emulsions making them suitable for usage in the food industry. This review summarises the basic characteristics of nanoemulsions and their application to enhance the stability of polyphenols.     

Challenges associated in stability of food grade nanoemulsions

Food grade nanoemulsions are being increasingly used in the food sector for their physico-chemical properties towards efficient encapsulation, entrapment of bioactive compounds, solubilization, targeted delivery, and bioavailability. Nanoemulsions are considered as one of the important vehicles for the sustained release of food bioactive compounds due to their smaller size (nm), increased surface area, and unique morphological characteristics. Nanoemulsification is an ideal technique for fabricating the bioactive compounds in a nano form. Formation and stabilization of nanoemulsion depends on the physi-cochemical characteristics of its constituents including oil phase, aqueous phase, and emulsifiers. This review is mainly focused on the instability mechanisms of nanoemulsion such as flocculation, Ostwald ripening, creaming, phase separation, coalescence, and sedimentation. Further, the major factors associated with these instability mechanisms like ionic strength, temperature, solubilization, particle size distribution, particle charge, pH strength, acid stability, and heat treatment are also discussed. Finally, safety issues of food grade nanoemulsions are highlighted.     

茶多酚纳米级微粒的制备技术及其应用研究进展

茶多酚有抗氧化、抗菌、抗癌、抗辐射、提高机体免疫力等作用,但因其脂溶性较弱、稳定性差,容易被氧化,并且在碱性溶液中活性大大降低,故在实际应用中常常受到限制。纳米级茶多酚微粒较普通微粒在粒径、脂溶性、稳定性、抗氧化性、透皮性等方面等有更大的优势,因此其在食品、医药、日化工业中有广泛的应用前景。本文对茶多酚纳米级微粒的制备技术及应用进行综述,并对其发展前景做出展望。     

油相结构化对大豆蛋白藻油纳米乳液氧化稳定性的影响

利用蜂蜡结构化藻油结合大豆分离蛋白-甜菊糖（soy protein isolate-stevioside,SPI-STE）复合体系的乳化特性,制备高稳态的藻油纳米乳液体系。藻油凝胶的微观结构观察、热性质测试以及流变学分析表明,当藻油中蜂蜡添加量达到4%(m/m)时,大量晶体组装成稳固的网络结构,从而构筑出稳定的油凝胶。进一步以SPI-STE为稳定剂制备藻油纳米乳液,研究了藻油结构化对纳米乳液形成及稳定性的影响。结果表明,油相中添加蜂蜡对纳米乳液的形成没有显著影响。随着藻油中蜂蜡质量分数的增大（0%～6%）,乳液的物理稳定性逐渐提高;但在高蜂蜡添加量（8%）下,刚性较强的凝胶网络破坏了油滴界面层,乳液稳定性变差。热促氧化及光促氧化结果显示,蜂蜡油相结构化明显提高了纳米乳液的氧化稳定性,其中油相中含有6%蜂蜡的样品延缓氧化的效果最明显。本研究可为食品工业构建高稳态的藻油纳米乳液载体及产品提供一定技术支持。     

Characterization of Capsaicin-Loaded Nanoemulsions Stabilized with Alginate and Chitosan by Self-assembly

The objectives of this research were to characterize capsaicin-loaded nanoemulsions stabilized with natural biopolymer such as alginate and chitosan for use as a functional ingredient delivery system. The biopolymer nanoemulsion was prepared using self-assembly emulsification methods, and the capsaicin included oleoresin capsicum as the core material in the nanoemulsion. The particle sizes of the double-layer nanoemulsions prepared with alginate (AN) and chitosan (CN) were 20 nm or lower. The triple-layer nanoemulsion, which was prepared by complexation with chitosan and alginate (CAN), was successfully prepared with particle sizes on the nanoscale through the electrostatic interactions between the carboxylic groups and amine groups of the biopolymers. The Zeta potential value, which is an indicator of the overall stability and physicochemical properties of the nanoemulsion, of AN and CN were significantly higher than SN and CAN (p < 0.01). In conclusion, the double-layer nanoemulsions incorporated with alginate and chitosan can be expected to improve the stability of nanoemulsion. In addition, this system holds promise for use in the production of functional foods containing functional ingredients.